Fried Spinach Tofu – 炸苋菜豆腐

Master the tricky art of making tofu in a handful of minutes! This protein rich food can be made just by steaming a simple mixture of eggs and soy milk. To get that delightful hint of greens, adding chopped spinach to the mixture will do the trick.

Once your tofu mixture has steamed to firmness, draining is one simple trick to getting that chewy, flavourful texture. Like a sponge, after those little pockets are emptied of every last droplet of water, they easily absorb any flavour they are left in.

Get all that tender texture packaged in crisp crust with Knife Rice Bran Oil. With a mild nutty taste, it’s ideal for stir frying without overpowering other flavours. A relatively new variety of vegetable oil obtained from the hard outer coating of rice grains, Rice Bran Oil lends its wide spectrum of antioxidant properties and health benefits to the Gamma Oryzanol content found in rice bran itself.

Coupled with springy mushrooms, enjoy that seductively satisfying crunch drenched in rich savoury sauce in the comfort of your home – another great side dish you can add to your dinner table.

#themeatmensg #simple #delicious #spinachtofu #knifecookingoilsg

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  • Servings:

  • Time:

  • Skill: Easy


  1. 300g eggs

  2. 450ml unsweetened soy milk

  3. 3g chicken stock powder

  4. 120g round spinach (without the stems)

  5. 1 tsp salt

  6. Knife rice bran oil for deep frying


  1. 1 tbsp Knife rice bran oil

  2. 100g Shimeji mushrooms (other mushroom works too)

  3. 200ml chicken stock

  4. 1 tsp sugar

  5. 1 tsp light soy sauce

  6. pepper to tastes

  7. 1 tsp cornstarch (mix with 1 tbsp water)


  1. Chop round spinach, salt and set aside for 15 minutes. Squeeze out excess liquid

  2. Place spinach in a 7 inch square pan lined with parchment paper.

  3. Whisk eggs and soy milk. Whisk in chicken stock powder.

  4. Sieve egg tofu mixture into the tin.

  5. Steam for 10 minutes on medium heat. Cool for 15 minutes.

  6. Heat Knife rice bran oil in a saucepan, stir fry shimeji mushroom until slightly brown.

  7. Season with sugar, soy sauce, pepper. Mix cornstarch and chicken stock. Add to the saucepan and cook until the sauce thickens.

  8. Cut the tofu into rectangles. Deep fry in Knife rice bran oil and serve with sauce.

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